Gather the ingredients. Have your ingredients ready so that the chocolate bark is easy to assemble.
Grab a large microwave-safe bowl, add the chocolate, and then melt the chocolate in 30-second intervals in the microwave, stirring in between each interval. (It may be tempting to just put the chocolate in the microwave for a minute or two, but doing so will cause the chocolate to not melt properly. Take your time at this step and melt the chocolate at 30-second intervals and remove the chocolate from the microwave and stir between each interval.) Stir the sea moss powder or sea moss gel into the melted chocolate until fully incorporated.
Transfer the chocolate onto a parchment-lined plate or baking sheet. Use a spatula to spread out the chocolate in a thin, even layer, about 1/4" thick.
Add on the toppings.
Transfer the plate (or baking sheet) to the fridge and allow the chocolate to set, which should take about 30 minutes. I like to add my chocolate to the freezer for the last 5 minutes before moving to the next step.
Once the chocolate has set (hardened), you can break it into bite-sized pieces. I like to use a knife to make an indentation along the middle to make the chocolate easier to break.
Enjoy your chocolate! Store any leftover chocolate bark in an airtight container in the refrigerator for up to a week.